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Active time
20 minutes
Total time
20 minutes
Serves 6

1 ½  teaspoons Champagne or white wine vinegar

2 pounds cauliflower, base leaves and cores removed, cut into large pieces

2 tablespoons Dijon mustard

1 teaspoon mayonnaise

Fine sea salt

Freshly cracked black pepper

⅓ cup plus 1 tablespoon canola oil

⅓ cup lightly packed Italian parsley leaves, finely chopped

½ teaspoon minced garlic

½ cup dry-cured black Beldi olives

  1. Add 1 teaspoon of the vinegar to salted boiling water and cook the cauliflower until just tender, 4 to 5 minutes. Transfer the cauliflower to a baking sheet to cool.
  2. Combine the mustard, mayonnaise, remaining vinegar, a pinch of salt, and a few turns of black pepper in a bowl. While whisking, add the oil in a steady stream to make a creamy dressing.
  3. Cut the cooled pieces of cauliflower into large fleurettes or thick slices and arrange on a serving platter or individual plates. Spoon the dressing over the cauliflower. Combine the parsley and garlic and  sprinkle over the dressing. Scatter the olives on top.

Recipe and photo courtesy of FoodMatch


Calories: 140
Fat: 9g
Saturated Fat: 1g
Sodium: 250mg
Carbohydrate: 7g
Fiber: 2g
Protein: 2g

Yield: Serves 6

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